Rocco Gizzo
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Italian-American
Italian-Style Meatloaf
If you're not a fan of meatloaf, then you need to give this recipe one more try! This is my Italian-Style Meatloaf, and it's essentially one giant meatball rolled into a log and served over creamy polenta, fresh pomodoro, and copious amounts of freshly grated parm!
Ingredients
- 1 pound ground beef 80/20
- ½ pound ground pork
- ½ pound ground veal
- 1 cup sturdy Italian bread cut into 1/4 inch pieces
- ¾ cup whole milk
- ¼ cup fresh parsley chopped
- 2 tbsp oregano
- 3 garlic cloves grated
- 2 eggs
- ¼ cup freshly grated parm
- ½ tbsp Calabrian Chili paste
- 2 tsp salt
- ⅓ cup ricotta
- Fresh Tomato Sauce to serve
- Fresh Basil to serve
Instructions
- Preheat your oven to 375º
- In a small bowl, add the Italian bread along with the milk. Let the bread soak for at least 20 minutes.
- Add all the meatball ingredients to a large bowl. Mix until just combined (don’t over work the mixture).
- Then transfer to parchment paper (or you can do this right in the baking dish), and roll/shape into a tight oval or football shape. Pressing firmly so there are no air pockets.
- Transfer the meatloaf to a rimmed baking sheet sprayed with non-stick spray. Then bake at 375º for 45-55 minutes, or until internal temp hits 160º.
- Once the meatloaf is done, remove from the oven, and let the meatloaf rest for 10 minutes.
- Slice, and plate over a bed of Polenta. Then top with fresh pomodoro, copious amounts of freshly grated parm, and basil. Enjoy!
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